This pumpkin curry consists of baked fresh pumpkin that is served in a deliciously spiced coconut sauce. It is an easy recipe that results in a delicious vegetarian curry that has been a crowd-pleaser every time it has been served.
Ingredients
- 3 tbsp olive oil
- 2 onions
- 5 garlic cloves
- 1/2 an inch of ginger 1 tsp approx
- 4 tsp coriander
- 1 tsp cayenne
- 1/2 tsp turmeric
- 1 baked pie pumpkin about 3.5-4 cups
- 1/2 cup coconut milk
- 1 cup water
- Salt pepper
- OPTIONAL - parsley and chili flakes to garnish
Instructions
- Turn the oven on to 350 degrees.
- While it preheats, take the pie pumpkin and place it on a silpat-lined baking tray. Using a fork, pork holes around it. Then place it in the oven and let it bake at 350 degrees for 20-22 minutes.
- While the pie pumpkin is baking and close to being done, peel and dice the onion, ginger, and garlic.
- Add the oil to a large pan over medium heat and add in the diced onion, ginger, and garlic and let sauté about 10 minutes. And set aside.
- Remove the pumpkin from the oven when done and let it cool until it is cool enough to handle. Then, remove the skin and chop the flesh into bite-sized pieces.
- Place the pan with the sautéed onion, ginger, and garlic on the stovetop again.
- Add in the coriander, cayenne, turmeric, coconut milk, and water, and stir well.
- Add in the diced pumpkin and stir well. Let simmer for about 5 minutes, or until the pumpkin is tender.
- Season with salt and pepper to taste.
- Then garnish with chopped parsley and some chili flakes and enjoy!
Nutrition
Serving: 1g | Calories: 173kcal | Carbohydrates: 13g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 157mg | Fiber: 1g | Sugar: 6g
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